JPH0231931B2 - - Google Patents
Info
- Publication number
- JPH0231931B2 JPH0231931B2 JP52119653A JP11965377A JPH0231931B2 JP H0231931 B2 JPH0231931 B2 JP H0231931B2 JP 52119653 A JP52119653 A JP 52119653A JP 11965377 A JP11965377 A JP 11965377A JP H0231931 B2 JPH0231931 B2 JP H0231931B2
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- vegetables
- fruits
- water
- preserving agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 23
- 239000003755 preservative agent Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 229910001868 water Inorganic materials 0.000 claims description 18
- 239000000126 substance Substances 0.000 claims description 13
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 12
- -1 carbonate compound Chemical class 0.000 claims description 7
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 claims description 6
- 229910021536 Zeolite Inorganic materials 0.000 claims description 4
- 239000003463 adsorbent Substances 0.000 claims description 4
- 239000000440 bentonite Substances 0.000 claims description 4
- 229910000278 bentonite Inorganic materials 0.000 claims description 4
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 4
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims description 4
- 239000010457 zeolite Substances 0.000 claims description 4
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 description 7
- 239000001301 oxygen Substances 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 7
- 238000004321 preservation Methods 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- 230000029058 respiratory gaseous exchange Effects 0.000 description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 5
- 239000004698 Polyethylene Substances 0.000 description 5
- 241000219094 Vitaceae Species 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 235000021021 grapes Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 229920000573 polyethylene Polymers 0.000 description 5
- 241000227653 Lycopersicon Species 0.000 description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 4
- 239000000920 calcium hydroxide Substances 0.000 description 4
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000002845 discoloration Methods 0.000 description 3
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 2
- 239000005977 Ethylene Substances 0.000 description 2
- 229940123973 Oxygen scavenger Drugs 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000006096 absorbing agent Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 239000002808 molecular sieve Substances 0.000 description 2
- 239000000123 paper Substances 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000010265 sodium sulphite Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 208000003152 Yellow Fever Diseases 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- WMJRPJZQQSSDBU-UHFFFAOYSA-L disodium;sulfite;heptahydrate Chemical compound O.O.O.O.O.O.O.[Na+].[Na+].[O-]S([O-])=O WMJRPJZQQSSDBU-UHFFFAOYSA-L 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 150000002926 oxygen Chemical class 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、保存性の乏しい青果物の鮮度保持剤
に関するものである。
従来から、マスカツト、巨峰等のぶどう、黄熱
バナナ、完熟トマト、完熟もも等の青果物は、極
めて保存性が乏しく、すぐに腐敗してしまうもの
であつた。この青果物を適切な保存温度の下で保
存しても、保存期間は３〜14日が限度であつた。
このため青果物の保存、流通、販売に当り大き
な問題が生じた。この問題を解決するため、一般
に未熟状態の青果物をそのまま保存、流通を行な
つていたが、この状態では、十分な旨味が得られ
ず、青果物本来の味を消費者に提供することは不
可能であつた。
青果物の保存性が低いのは、青果物は、採取後
においても呼吸作用、水分の蒸発作用が絶えず行
なわれているため、追熟が進み、変色、軟化、腐
敗等がおこつてしまうためである。
また呼吸作用の進行に伴い、エチレンガス、ア
ルコールガス等が発生し、このガスの発生により
追熟がさらに早く進行してしまつていた。さらに
水分の蒸散は、青果物の重量減少、縮み、果肉の
しまりの低下等を来たし、鮮度が損なわれてしま
つた。
本発明の目的は、これら青果物のいろいろな作
用を考慮し、青果物の追熟をできるだけ抑制し、
しかも安全な青果物の鮮度保持剤を得ることであ
る。
以下本発明を詳細に説明する。
本発明は、活性炭、ベントナイト、人造ゼオラ
イト等の単一物または混合物からなる吸着剤を主
成分とし、硫酸第一鉄、７水和物、水酸化カルシ
ウム等のアルカリ性物質および水、亜硫酸ナトリ
ウム等の亜硫酸塩および塩化マグネシウム等の潮
解性物質の少なくとも一種を含む青果物の鮮度保
持剤である。
これに目的に応じて、使用に際して炭酸ガスを
発生する炭酸水素ナトリウム等の炭酸アルカリを
加えた青果物の鮮度保持剤である。
本発明の具体的成分を示す。
TECHNICAL FIELD The present invention relates to a freshness-preserving agent for fruits and vegetables that have poor shelf life. BACKGROUND ART Conventionally, fruits and vegetables such as grapes such as Muscat and Kyoho grapes, yellow fever bananas, ripe tomatoes, and ripe peaches have extremely poor shelf life and spoil quickly. Even if these fruits and vegetables were stored at appropriate storage temperatures, the storage period was limited to 3 to 14 days. This has caused major problems in preserving, distributing, and selling fruits and vegetables. To solve this problem, unripe fruits and vegetables have generally been preserved and distributed as they are, but in this state, they do not have sufficient flavor and it is impossible to provide consumers with the original taste of fruits and vegetables. It was hot. The reason why fruits and vegetables have a low shelf life is that even after they are harvested, they constantly undergo respiration and water evaporation, which leads to further ripening, resulting in discoloration, softening, rotting, etc. . In addition, as the respiration process progresses, ethylene gas, alcohol gas, etc. are generated, and due to the generation of these gases, ripening progresses even more quickly. Furthermore, the evaporation of water causes fruits and vegetables to lose weight, shrink, and become less firm, resulting in a loss of freshness. The purpose of the present invention is to suppress the overripening of fruits and vegetables as much as possible, taking into consideration the various effects of these fruits and vegetables,
Moreover, the objective is to obtain a safe freshness-preserving agent for fruits and vegetables. The present invention will be explained in detail below. The present invention mainly consists of an adsorbent consisting of a single substance or a mixture of activated carbon, bentonite, artificial zeolite, etc., and alkaline substances such as ferrous sulfate, heptahydrate, calcium hydroxide, water, sodium sulfite, etc. A freshness-preserving agent for fruits and vegetables containing at least one deliquescent substance such as sulfite and magnesium chloride. Depending on the purpose, an alkali carbonate such as sodium bicarbonate that generates carbon dioxide gas is added to this agent to keep fruits and vegetables fresh. The specific components of the present invention are shown below.
【表】
数字はすべて重量部である。
本発明の鮮度保持剤は、上記成分からなるので
以下のような効果を有する。
まず、活性炭、ベントナイト、人造ゼオライト
等からなる吸着剤は、青果物が徐々に発生するエ
チレン、アルコール等の低分子物質を吸着除去
し、追熟を抑制する。そして硫酸第一鉄・７水和
物、水酸化カルシウム等のアルカリ性物質は、水
を介して周囲の酸素を吸収し、反応によつて遊離
される水を放出し、青果物の呼吸作用を抑制す
る。しかもこの反応によつて遊離した水により、
青果物の水分の蒸発作用を低減して、青果物の鮮
度を保持する。この酸素吸収反応は、水を必要と
するが、周囲が十分湿つた状態の場合は、亜硫酸
ナトリウム等の亜硫酸塩、および塩化マグネシウ
ム等の潮解性物質が併存する場合は、水を添加し
なくても、酸素吸収作用は、十分に行なわれる。
さらに炭酸水素ナトリウム等の炭酸アルカリ化合
物を含む場合は、反応により炭酸ガスを発生し、
青果物の呼吸作用を抑制し、しかもかびの発生を
抑制することができる。
このように本発明の鮮度保持剤を使用すれば、
青果物の品質変化に影響をおよぼす呼吸作用、水
分の蒸散作用を抑制するもので、従来からの鮮度
保持剤には全くみられない効果を発揮できる。
また本発明の鮮度保持剤の使用に当たり、包
装、梱包において収納容器の中にポリエチレンフ
イルムのようなプラスチツクフイルムを敷き、青
果物と鮮度保持剤と共に包むこと、あるいは収納
容器の蓋をしてから端部をプラスチツクテープで
密封することにより、より一層効果的である。
さらに本発明の鮮度保持剤と青果物とを共に包
装または梱包するのに適したフイルム容器は、酸
素透過度が5000〜10000cm3／m2 24hrs atm、炭
酸ガス透過度が約10000cm3／m2 24hrs atmであ
るのが、鮮度保持剤を効果的に発揮できる。
次に本発明の実施例について説明する。
実施例 １
トマトの保存テスト
鮮度保存剤１
モレキユラシーブ4A（昭和ユノツクス社製）
30重量部
ヤシガラ活性炭 20 〃
硫酸第一鉄・７水和物 30 〃
水酸化カルシウム 30 〃
水 １ 〃
この鮮度保持剤を約10ｇを50ｇ／m2の和紙と
開孔ポリエチレン（厚さ40μ）の袋に充填、密封
後和紙に水約0.5ｇ含浸させる。
このように鮮度保持剤をトマト収納段ボール箱
（310×450×90mm）に厚さ50μのポリエチレンフ
イルム（400×600mm）を敷き、15個のトマトを並
べて、一緒にポリエチレンフイルムを包んだ後、
蓋をかぶせ端面をテープ貼りし密閉した。なおト
マトは、へたの周辺が緑色であるものを選んだ。
このサンプルを100個作成し、５℃の冷蔵状態、
25℃〜30℃の室温でそれぞれ50個ずつ保存し、経
時的変化を観察した。
また同時に鮮度保持剤を入れないものと結晶水
を放出しない脱酸素剤(A)とを同封し上記と同様に
包装し、同様にサンプルを作成し、同じ条件で保
存し、経時的変化を観察した。
＜脱酸素剤Ａ＞
モレキユラシーブ4A（昭和ユノツクス社製）
30重量部
ヤシガラ活性炭 20 〃
鉄粉 30 〃
塩化ナトリウム ２ 〃
水 10 〃
その保存テストの結果を表１に示す。[Table] All numbers are parts by weight.
Since the freshness preserving agent of the present invention is composed of the above-mentioned components, it has the following effects. First, an adsorbent made of activated carbon, bentonite, artificial zeolite, etc. adsorbs and removes low-molecular substances such as ethylene and alcohol that are gradually generated by fruits and vegetables, thereby suppressing overripening. Alkaline substances such as ferrous sulfate heptahydrate and calcium hydroxide absorb surrounding oxygen through water and release water liberated by the reaction, suppressing the respiration of fruits and vegetables. . Moreover, due to the water liberated by this reaction,
To maintain the freshness of fruits and vegetables by reducing the evaporation effect of water in fruits and vegetables. This oxygen absorption reaction requires water, but if the surrounding area is sufficiently moist and sulfites such as sodium sulfite and deliquescent substances such as magnesium chloride are present, water may not be added. However, the oxygen absorption effect is sufficiently performed.
Furthermore, if it contains an alkali carbonate compound such as sodium hydrogen carbonate, carbon dioxide gas is generated by the reaction,
It can suppress the respiration of fruits and vegetables and also suppress the growth of mold. If the freshness preserving agent of the present invention is used in this way,
It suppresses the respiration and water evaporation effects that affect the quality of fruits and vegetables, and can exhibit effects completely unseen with conventional freshness-preserving agents. In addition, when using the freshness-preserving agent of the present invention, in wrapping and packing, a plastic film such as polyethylene film is placed inside the storage container and the fruits and vegetables and the freshness-preserving agent are wrapped together, or the container is covered with a lid and then the edges are wrapped. It is even more effective to seal it with plastic tape. Furthermore, a film container suitable for packaging or packaging the freshness preservation agent of the present invention and fruits and vegetables together has an oxygen permeability of 5000 to 10000 cm 3 /m 2 24 hrs atm and a carbon dioxide permeability of about 10000 cm 3 /m 2 24 hrs. ATM can effectively utilize the freshness preserving agent. Next, examples of the present invention will be described. Example 1 Tomato preservation test Freshness preservative 1 Molecular Sieve 4A (manufactured by Showa Yunox Co., Ltd.)
30 parts by weight Coconut shell activated carbon 20 〃 Ferrous sulfate heptahydrate 30 〃 Calcium hydroxide 30 〃 Water 1 〃 About 10 g of this freshness preserving agent was mixed with 50 g/m 2 Japanese paper and open-pore polyethylene (40 μ thick). After filling the bag and sealing it, soak the washi paper with about 0.5g of water. In this way, the freshness preservation agent is placed in a tomato storage cardboard box (310 x 450 x 90 mm) with a 50 μ thick polyethylene film (400 x 600 mm), 15 tomatoes are lined up, and the polyethylene film is wrapped together.
The lid was put on and the end was taped to seal it. The tomatoes were selected with green around the stems. Make 100 samples of this and refrigerate at 5℃.
Fifty pieces of each were stored at room temperature between 25°C and 30°C, and changes over time were observed. At the same time, a sample containing no freshness preservation agent and an oxygen absorber (A) that does not release crystal water are packaged in the same manner as above, and a sample is prepared in the same manner, stored under the same conditions, and changes over time are observed. did. <Oxygen scavenger A> Molecular Sieve 4A (manufactured by Showa Yunotx Co., Ltd.)
30 parts by weight Coconut shell activated carbon 20 〃 Iron powder 30 〃 Sodium chloride 2 〃 Water 10 〃 The results of the storage test are shown in Table 1.
【表】
このように本発明の鮮度保持剤を用いたもの
は室温でも緑色を保持できたが、鮮度保持剤を用
いないものは冷蔵状態では、黄色から赤色に変化
した。また室温状態では、他のものはほとんど赤
色に変化した。
※変色ばかりでなく、少々しおれが生じた。
実施例
巨峰の保存テスト
鮮度保持剤
モレキユラシーブ4A（昭和ユノツクス社製）
50重量部
硫酸化第一鉄・７水和物 30 〃
水酸化カルシウム 30 〃
亜硫酸ナトリウム・７水和物 10 〃
上記鮮度保持剤約10ｇを実施例１と同様に積
層体からなる包装袋に充填密封する。
この鮮度保持剤を巨峰収納段ボール（120×
160×90mm）に厚さ40μのポリエチレンフイルム
（250×300mm）を敷き、巨峰２房（約１Kg）と共
に入れ、実施例と同様に密封する。この際テー
プ貼りは行なわれなかつた。この段ボールに収納
したものを実施例と同じテストをした。同時に
鮮度保持剤を入れない段ボール詰、実施例１と
同様脱酸素剤Ａと同封したものも同様にテストを
した。
この結果を表２に示す。[Table] As shown, the products using the freshness-preserving agent of the present invention were able to maintain their green color even at room temperature, but the products without the freshness-preserving agent changed from yellow to red when refrigerated. Moreover, at room temperature, most of the other substances turned red. *In addition to discoloration, there was also some wilting. Example Preservation test of Kyoho grapes Freshness preservation agent Molekyura Sieve 4A (manufactured by Showa Yunotsu Co., Ltd.)
50 parts by weight Ferrous sulfate heptahydrate 30 Calcium hydroxide 30 Sodium sulfite heptahydrate 10 Approximately 10 g of the above freshness preserving agent was packed into a packaging bag made of a laminate in the same manner as in Example 1. Seal. This freshness preservation agent is stored in Kyoho cardboard box (120 x
160 x 90 mm) with a 40 μ thick polyethylene film (250 x 300 mm), put it in together with 2 bunches of Kyoho grapes (approximately 1 kg), and seal it as in the example. No tape was attached at this time. The same test as in the example was conducted on the items stored in this cardboard box. At the same time, the same tests were conducted on cardboard packaging without a freshness-preserving agent and packaging with oxygen absorber A as in Example 1. The results are shown in Table 2.
【表】【table】
【表】
このように本発明の鮮度保持剤を使用すれ
ば、巨峰の酸素吸収に伴う遊離水を与えることに
より呼吸作用、蒸散作用が抑制され、茎の緑色の
保持、脱粒防止がなされる。比較例１のように結
晶水を遊離しない脱酸素剤を用いた場合、冷蔵状
態においては効果があるが、室温で時間が経過す
るとしおれ、変色が生じた。[Table] As described above, when the freshness-preserving agent of the present invention is used, the respiration and transpiration effects are suppressed by providing free water accompanying the oxygen absorption of Kyoho grapes, and the green color of the stems is maintained and grain shedding is prevented. When an oxygen scavenger that does not liberate crystal water as in Comparative Example 1 is used, it is effective under refrigerated conditions, but wilting and discoloration occur over time at room temperature.
Claims (1)
単一物または混合物からなる吸着剤を主成分と
し、硫酸第一鉄７水和物、アルカリ性物質、およ
び水、亜硫酸塩および潮解性物質の少なくとも一
種を含む青果物の鮮度保持剤。 ２ 活性炭、ベントナイト、人造ゼオライト等の
単一物または混合物からなる吸着剤を主成分と
し、硫酸第一鉄７水和物、アルカリ性物質、炭酸
アルカリ化合物および水、亜硫酸塩および潮解性
物質の少なくとも一種を含む青果物の鮮度保持
剤。[Claims] 1. The main component is an adsorbent consisting of a single substance or a mixture of activated carbon, bentonite, artificial zeolite, etc., and contains ferrous sulfate heptahydrate, an alkaline substance, water, sulfite, and a deliquescent substance. A freshness-preserving agent for fruits and vegetables containing at least one of the following. 2 The main component is an adsorbent consisting of a single substance or a mixture of activated carbon, bentonite, artificial zeolite, etc., and at least one of ferrous sulfate heptahydrate, an alkaline substance, an alkali carbonate compound, water, sulfite, and a deliquescent substance. A freshness-preserving agent for fruit and vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11965377A JPS5455748A (en) | 1977-10-05 | 1977-10-05 | Freshness preserving agent of fruits and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11965377A JPS5455748A (en) | 1977-10-05 | 1977-10-05 | Freshness preserving agent of fruits and vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5455748A JPS5455748A (en) | 1979-05-04 |
| JPH0231931B2 true JPH0231931B2 (en) | 1990-07-17 |
Family
ID=14766753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11965377A Granted JPS5455748A (en) | 1977-10-05 | 1977-10-05 | Freshness preserving agent of fruits and vegetables |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5455748A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810216B (en) * | 2010-04-28 | 2013-02-13 | 李树清 | Method and device for preserving plants |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5234096A (en) * | 1975-09-10 | 1977-03-15 | Nippon Refuraito Kougiyou Kk | Production of luminous reflective cloth |
-
1977
- 1977-10-05 JP JP11965377A patent/JPS5455748A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5234096A (en) * | 1975-09-10 | 1977-03-15 | Nippon Refuraito Kougiyou Kk | Production of luminous reflective cloth |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5455748A (en) | 1979-05-04 |
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